Arctic Delicacies
Monday, June 23, 2025
Alta,Norway
Eating is one of our favorite travel missions, sampling new flavors and local cuisines. Fortunately, we’re getting lots of steps in to explore these culinary pursuits and having some zippy adventures on the frigid waters of the Arctic.
King crab fishing in Northern Norway is a blend of arctic adventure and sustainable marine harvest. These enormous crustaceans, originally introduced from the Russian Far East, now thrive along the icy fjords and coastal waters. Local fishermen, often guided by generations of seafaring tradition, head out in sturdy boats to haul in traps from the frigid depths — we were in rubber speed boats. The fishing is carefully regulated to maintain ecological balance, as king crabs are both a prized delicacy and a potentially invasive species. On an excursion we got to experience the harvesting and a tasty meal of King crab with freezing boats rides. We are wearing all the layers of clothing we packed from home!
The crabs were served with mayonnaise and lemon slices, some bread and a glass of wine. We usually enjoy them with melted butter and lemon juice, but the freshness of the crabs was delicious.
Our favorite excursion so far, we visited a Sámi family and a riverboat trip in Maze. Sámi are indigenous people who herd reindeer, and we were treated to a delicious lunch of reindeer stew, learned about the fascinating history of the Sámi culture including their unique language, singing, family traditions and attire. Their family owns a herd of reindeer and follows the animals on its annual migrations around the tundra.
Throughout history, the Sámi faced pressures from Scandinavian and Russian authorities to assimilate. Policies in the 19th and 20th centuries suppressed their languages, spiritual practices, and land rights A D. Despite this, the Sámi have preserved many aspects of their heritage, including the joik (a unique form of song), traditional clothing like the gákti, and craftsmanship.
The reindeer stew was delicious (and warm) Cooked over an open fire, with homemade bread, in a large tepee called a Lavon. Reindeer meat is low fat and flavorful, and not gamey. Reindeer are a vital part of Norway’s northern landscapes and the cultural heartbeat of the Sámi people, the country’s Indigenous reindeer herders. Roaming across open tundra, forest plateaus, and snow-covered mountains, these hardy animals are remarkably well-adapted to Arctic conditions. They provide more than just meat and hides—their presence is deeply interwoven with Sámi traditions, seasonal migrations, and a sustainable way of life.
The Sámi family patriarch and host explained the Sámi alphabet which also serves as a brand for the reindeer owned by the herding families. The animals ears are cut with the identifying family owner’s names. An ancient church and graveyard was destination of a chilly river trip.
